Process of manufacturing anhydrous grape-sugar.



THEODORE BRENTANO WAGNER, OF CHIGAGQILLINOIS.

PROCESS OF MANUFACTURING ANHY DROUS GRAPE-SUGAR.

Specification of Letters Patent.

' Patented. Nov. 6, 1906.

Application filedllovemlier 15,1904. Serial No. 232,807.

To an whom it may concern:

Be it known that I, THEODORE BRENTANO WAGNER, a citizen of the United States, residing in Chicago, in the county of Cook and State of Illinois, have invented a new and useful Improved Process of Manufacturing Anhydrous Grape-Sugar from Corn and Analogous Farinaceous Material, of which the following is a specification.

According to the present method of'manufacturing anhydrous grape-sugar, wet starch obtainedfrom corn is treated with dilute acid,

- such as hydrochloric acid or sulfuric acid, at

an elevated temperature, and the subse quent sugar liquor is neutralized with commercial sodium carbonate Na CO This liquor is then concentrated by evaporation in 'vacuo to about 29 Baum. It is then clarified by filtering through bone-black, and is teen per cent, by weight. After passing through a cooler a small amount of the induction seed of anhydrous grape-sugar is added in order to facilitate and induce further crystallization of anhydrous grape-su ar. This heavy liquor is then runinto mo ds, which are piled up on wagons and communicate with each OtllGIT'SO that by admitting the liquor into the to mold or receptacle the whole series of molds 1s filled from the bottom up. These Wagons with the su ar-molds are then delivered to the crysta lizing-roorn, which is kept at a temperature varying from 90 to 100? Fahrenheit. Here the formation of the crystals begins, great care being had that no vibration exists in the crystallizingroom, with the object of breeding crystals of the required size, from which the mother-liquor can be separated by centrifugal force. Crystallization in this room requires on an average three days, sometimes a little less, sometimes more time. If the crystallization appears to have progressed sufiiciently at the end of that time, the molds are taken from the'wagons and placed in centrifugal machines in order to remove the mother-liquor still adhering. The cakes of sugar are then broken out and scraped in order to remove the discolored sugar, and the contents of the molds are finally carried to the curing-bins, where a curing proces's'is carried on, which usually requires about ten days. The sugar is then ready to be packed for the market. The time thus re uired from the time the sugar liquor is finis ed in the vacuum-pan up .to the time when the sugar is put into packages is ordinarily between twelve and fourteen days, and the anhydrous grape-sugar thus obtained has the following average composition: Dextrose, ninety-one per cent; water, five and five-tenths per cent; ash, sixtenths per cent. other bodies, two and 'nine tenths per cent.

It is obvious that the-manufacture of anhydrous grape-sugarby this method is connected with heavy expenses, partly dueto.

the numerous manipulations and operations, each requiring labor; partly due to the large stock necessarily carried in process on account of the necessary time required to finish the sugar, and partly due to the numerous repairs incidentalto the required machinery. A serious defect in this process. Ofmanufacturing anhydrous grape-sugar is to be found also in the unsatisfactory yield produced, as only forty to fifty per cent. of fimshed sugar is obtained from one hundred parts of sugar li uor. I he object of my invention is to produce anhydrous grape-sugar from corn or other analogous farinaceous material by a method found that all of these results may be obtained by abandoning that part of the present process which has heretofore been considered necessary that is, keeping the crystals during the process of generation in as uiet and still a condition as possible, and, on t e contrary, employing the principle of crystallization 1n motion.

I- prefer the following method for carrying out my invention: .The sugar liquor is dropped from the-va'cuum-pan into a tank, where a small amount of induction seed is added. From this tank the contentsar'e delivered to'the crystallizer at a temperature of about Fahrenheit to' about Fahrenheit, and an agitator in thelatter is set in motion, revolving at a speed of from onerevolution in one minute to one revolution in ,five minutes, according to the concentration of the liquor. Y

The crystallizer isprovided with an exte rior jacket, to which either a heating agent or a cooling agent can be supplied, as required,

so that the desired temperature is main-" tained, and this is of importance. The crysis completed from ten to twelve hours,

and sometimes less, depending upon condimg of'very minute but fully developed anhydrous crystals contained in the mother-' 1i nor, is now subjected to pressure in a suitab e machine or a paratusin order to removethe uncrystalliz liquor. The pressed mass is then broken up, run through a mill, and without further curing is ready to be put intopackages for the market. Thus only twelve. to fifteen hoursare required from the time that the sugar has been dropped from the vacuum-pan in order to produce a mar ketable sugar.

Of course my invention includes and contemplates also the use of centrifugal machines for removing the mother-liquor. The mother-liquor obtained from pressin or centrifugaling the sugar may be transferre to a crystallizer and the process of crystallizing in motion repeated. The sugar obtainedby my method abov described also possesses a higher purity than that produced by the present method. My

sugar has approximately the following compositions: Dextrose, ninety-eight per cent; water, one and five-tenths per cent; other matter, five-tenths per cent. It will thus be seen that the purity of my sugar is ninetynine per cent, as compared with 96.5 per cent. in the case of the sugar now produced. Furthermore, my sugar is of a pure white color, whereas the old sugar, as I may term it, has almost always been discolored and has a yellowish appearance. My sugar has, therefore, a greater commercial value aside seams from its greater purity, as it gives the brewer or the w1ne-manufacturer or any other consumer a greater yield than the old sugar. Having thus described my invention, What I claim iso 1. The process of making anhydrous crystals of grape-sugar from a grape-sugar liquor which consists in agitating the liquor during the formation of crystals and subsequently removing the mother-liquor, substantially as describe 4 2. The process of making anhydrous crystals of grape-sugar from a grape-sugar liquor Which consists in agitating the liquor at an elevated temperature during the formation of crystals and subsequently removing the mother-liquor, substantially as described.

3. The process of making anhydrous crystals of grape-sugar which consists in producing a grape-sugar liquor having a temperature of about 100 Fahrenheit to-about 130 Fahrenheit, agitating said liquor at about said temperature to form the crystals and subsequently removing the mother-liquor, substantially as described.

4. The process of making anhydrous crys* tals of grape-sugar which consists in (a) producing a grape-sugar liquor having a temperature of about 100 Fahrenheit toabout 130 Fahrenheit, (b) adding a small amount of induction seed to the liquor, (c) agitating said liquor at about said temperature to form crystals and (d) subsequently removing the mother-liquor, substantially as described.

THEODORE BRENTANO WAGNER.

Witnesses:

R. SKINNER, F. L. JEFFERIES. 

